|
Veal with Lemon
 from Flavours
Donna Hay
In her fourth book in two years, Hay concentrates on flavours -- vanilla,
lemon and lime, and ginger amongst them. While some ideas are vintage
Hay -- or at least as vintage as someone barely 30 can be, the vanilla
and lemon and lime chapters seem fresh and particularly appealing. $29.95.
Also from the Lemon section of Flavours: Spaghetti
with Lime and Rocket.
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon shredded lemon rind
2 tablespoons lemon juice
2 tablespoons fresh oregano leaves
4 thick veal loin steaks
cracked black pepper
lemon wedges, to serve
Place the oil and butter in a frying pan over medium-low heat. Add the
lemon rind, lemon juice and oregano leaves and cook for 3 minutes or until
the leaves are slightly crisp. Remove the lemon and oregano mix from the
frying pan and set aside. Increase the heat to high. Sprinkle the steaks
with pepper and add them to the pan. Cook for 2 1/2 - 3 minutes each side,
or until cooked to your liking. Place the veal on a serving plate, sprinkle
with lemon and oregano mix and serve with a pile of steamed greens and
the pan juices. Serve with lemon wedges. Serves 4.
|
